Author:
Bolanos de la Torre Amparo Angelica S.,Henderson Terence,Nigam Poonam Singh,Owusu-Apenten Richard K.
Funder
School of Biomedical Sciences
Subject
General Medicine,Food Science,Analytical Chemistry
Reference31 articles.
1. Antioxidants in food: Content, measurement, significance, action, cautions, caveats, and research needs;Benzie;Advances in Food & Nutrition Research,2014
2. The ferric reducing ability of plasma (FRAP) as a measure of ’’antioxidant power’’: The FRAP assay;Benzie;Analytical Biochemistry,1996
3. Ferric reducing antioxidant power assay: Direct measure of total antioxidant activity of biological fluids and modified version for simultaneous measurement of total antioxidant power and ascorbic acid concentration;Benzie;Oxidants and Antioxidants, Pt A,1999
4. Comparative evaluation of Fe (III) reducing power-based antioxidant capacity assays in the presence of phenanthroline, batho-phenanthroline, tripyridyltriazine (FRAP), and ferricyanide reagents;Berker;Talanta,2007
5. The total antioxidant content of more than 3100 foods, beverages, spices, herbs and supplements used worldwide;Carlsen;Nutrition Journal,2010
Cited by
125 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献